Bacon-Cheddar Biscuits

Yield: 8-12 Biscuits (How big do you like them?)

Ingredients

• 2 c. White Lily brand self-rising flour (or 2 c. cake flour + 2 tsp. baking powder)
• 1/2 tsp. baking soda
• 1 tsp. kosher salt
• 3/4 c. bacon, - cooked, drained, cooled, and crumbled
• 3/4 c. cheddar cheese, - shredded
• 3 T. chives, - chopped
• 4 T. butter or shortening, - cold
• 3/4 c. buttermilk (+ 2 T. for brushing tops)

Method:

1. Preheat oven to 425˚f.
2. In a large bowl, sift together flour, baking powder (if using), baking soda, and salt then mix in the bacon, cheese, and chives until well distributed. Cut fat into flour mixture with a pastry blender until the mixture forms coarse crumbs.
3. Add buttermilk, tossing with a fork, until dough starts to hold together.
4. Turn dough onto a floured surface and form into a disk. Knead lightly just a few times until smooth. Pat dough to a 3/4”-1” thickness. Using a biscuit cutter or glass dipped in flour, cut out biscuits to your desired size.
5. Place biscuits about 2” apart on an ungreased baking sheet if you like crusty sides, or barely touching each other if you prefer soft, squared-off sides (we're more about the second method ourselves). Gather the trimmings, gently squish together, and repeat forming and cutting.
   The trim pieces probably won't bake up quite as well, but they still work and taste just as good!
6. Brush tops of biscuits with extra buttermilk and bake about 12 to 15 minutes or until golden brown.
7. Serve as quickly as possible. Biscuits are always best hot out of the oven!